In a medium saucepan, melt 1 tablespoon of oil, then add the oats and quinoa and cook until grains smell toasty. Add almond milk and water. Add salt and spices. Bring to a boil, then reduce heat to low, cover and let simmer for 20 minutes. Liquid should be absorbed. Take off heat, let rest for five minutes, then uncover and fluff with a fork. Turn mixture out onto a baking sheet and let cool for 30 minutes.